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Pasta with Spicy Sausage, Mushrooms, Spinach, and Ricotta


  • Yield: 4 1x

Ingredients

Scale
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 lb spicy Italian sausage (skin removed, crumbled)
  • olive oil
  • 1/2 tsp thyme (dried)
  • 1 1/2 cups mushrooms (cut into pieces)
  • 1/2 pkg spiral pasta or penne (Spiral pasta gives a more dense feel and taste)
  • to taste salt & pepper
  • 2 large pats butter
  • 1/4 cup Italian parsley (chopped)
  • 1/4 cup Parmesan or Romano cheese (shredded)
  • 1/4 cup red wine vinegar
  • 1/2 pkg fresh baby spinach (washed)
  • 8 tbs ricotta cheese
  • 1/2 tsp basil (dried)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp rosemary (dried)
  • 2 tbs veggie broth
  • 2 tbs fresh basil (chopped GARNISH)

Instructions

  1. Heat olive oil in a skillet, then add the onion, garlic, rosemary, oregano, and dried basil, and sauté until the onion begins to soften.
  2. Add the sausage and cook until the sausage is no longer pink.
  3. Add the thyme, salt, pepper and mushrooms.
  4. Continue to cook until the moisture from the mushrooms is gone.
  5. Add the spinach and the broth to the pan.
  6. Continue to cook until the spinach is wilted.
  7. Meanwhile, cook the pasta per directions on the package.
  8. When the pasta is ready, add the butter, parsley and vinegar to the mushroom mixture.
  9. Heat until the butter is melted and parsley is wilted.
  10. Toss the drained pasta with the mushroom mix.
  11. Place a large dollop of ricotta cheese( about 2 Tbs) around the pan.
  12. Serve sprinkled with fresh basil and Parmesan cheese.

Notes

Source: The Naked Chef

  • Category: Main Dish
  • Cuisine: Italian

Nutrition

  • Calories: 454
  • Fat: 20.91 g
  • Carbohydrates: 44.82 g
  • Protein: 25.26 g
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